Roasted Garlic Noodles
This dish is a fusion of some of my most favorite Asian and Italian ingredients— and the result is a deliciously cohesive flavor bomb of a dish that is super satisfying. Roasting the garlic creates a caramelized sweetness to the cloves that blend seamlessly with the oyster, soy and fish sauce— and with the flourish of parmesan cheese, butter and olive oil. The magic of this dish is that each of these flavors all unite seamlessly to balance out the garlic. This dish is truly a go-to pantry recipe that comes together very quickly— only the roasting of the garlic takes some time and that can definitely be done up to a few days ahead of time.
Serves 4
INGREDIENTS
16 oz spaghetti
1 head of garlic
1 tsp brown sugar
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
2 tsp sesame oil
½ cup freshly grated parmesan cheese, plus more for garnish
2 tbsp olive oil, plus 1 tsp
5 tbsp butter
1 scallion, sliced, plus more for garnish
Kosher salt and black pepper
METHOD
Preheat oven to 350F.
Slice ½” off of top of garlic head to expose cloves. Drizzle with 1 tsp olive oil, wrap in foil and roast in oven for 45 minutes or until garlic cloves are soft and tender. Let cool and squeeze out cloves into a small bowl. Smash cloves with a fork and then add sugar, oyster sauce, soy sauce, fish sauce and sesame oil and mix to combine.
Cook pasta to al dente in well-salted water. Reserve 1 cup of cooking liquid and drain. Return pasta to cooking pot and immediately add garlic soy mixture, butter, olive oil, pasta liquid, cheese and scallion and toss with tongs until a glossy sauce is formed and pasta is coated. Serve in bowls and garnish with parmesan and scallions.